Ingredients

• 2 1/2 C Rainbow Farfalle Pasta
• 1 1/2 C Shrimp (raw, peeled, and deveined)
• 1 Tbsp Olive Oil
• 1 Tbsp Garlic, minced
• 1/4 C THRIVE Sausage Crumbles
• 2 Tbsp THRIVE Chopped Onions
• 1 tsp THRIVE Chefs Choice
• 1/2 C White Wine
• 1/2 C THRIVE Tomato Dices
• 1/4 C THRIVE Zucchini
• 1/4 C THRIVE Mushroom Pieces
• 1 3/4 C Water
• 2 tsp THRIVE Chicken Bouillon
• 2 Tbsp THRIVE Tomato Sauce
• 1/4 C Kalamata Olives, halved
• 1/4 C Artichoke Hearts, marinated
• 1 Tbsp Basil
• 1/2 Tbsp Lemon Juice
• 2 Tbsp Olive Oil
• 1/4 C THRIVE Shredded Parmesan Cheese

Directions

1. Cook the farfalle pasta as instructed on the can. Lightly cool under water and set aside.
2. In a large preheated saute pan, combine shrimp, 1 tbsp. olive oil, garlic, sausage, and onions. Saute until shrimp is lightly pink (about 30 seconds).
3. Sprinkle in Chef's Choice and add white wine. Allow to reduce by half.
4. Add all remaining ingredients except lemon juice, 2 tbsp olive oil, cooked pasta, and Parmesan and simmer for 3–4 minutes.
5. Add pasta to mixture and toss together. Fold in Parmesan, 2 tbsp. olive oil, and lemon juice. Toss and serve.